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You are here: Home / Recipes / Creole Meatloaf

Creole Meatloaf

January 24, 2018 by mgrc Leave a Comment

The vegetable-laden red sauce in this dish dresses up a basic meatloaf recipe.

Great Ways With Ground Meat #33 Card 14

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Creole Meatloaf

Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 servings

Ingredients

Meatloaf

  • 1 1/2 lb ground round
  • 3/4 cup onion chopped
  • 3/4 cup seasoned bread crumbs
  • 1 5.3 oz can evaporated milk
  • 2 eggs slightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • parsley for garnish optional

Creole Sauce

  • 2 tablespoons butter
  • 1/2 green pepper chopped
  • 3 tablespoons onion chopped
  • 1 2 oz can sliced mushrooms with liquid
  • 1 1/2 cups tomato juice
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 2 tablespoons water

Instructions

Prepare the meatloaf

  1. Combine meatloaf ingredients. Shape into a loaf and place in a 8 1/2-by 4 1/2-inch lightly oiled loaf pan. Bake at 350 for 1 hour. Cool 10 minutes.

Prepare the sauce

  1. Melt butter in small saucepan. Add green pepper and onion. Saute 2 to 3 minutes. Remove from heat.
  2. Add mushrooms with liquid and tomato sauce.
  3. Mix cornstarch, salt, and thyme with water. Stir into pepper and onion mixture.
  4. Return pan to heat. Bring to boiling. Boil, stirring, for 1 minute or until sauce clears and thickens.
  5. To serve
  6. Slice meatloaf into 3/4-inch pieces. Spoon hot creole sauce over slices. Garnish with parsley.

Recipe Notes

  • Good served with rice, slices of whole wheat bread, and a crisp lettuce salad.
  • For 8 servings: Double the ingredients. Shape into 2 loaves.

MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway

Related

Filed Under: Meat, My Great Recipes, Recipes Tagged With: Creole, Ground Beef, Meatloaf, MyGreatRecipes1981

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